Cajun spiced hasselback potatoes, with bacon & feta

I’m experimenting tonight! Cajun hasselback potatoes stuffed with bacon & feta – in theory these sound amazing BUT I’m winging it just using my imagination, so let’s see how they turn out 🙈

Slice through 3/4 of the spuds (place in a wooden spoon to stop cutting fully through) and place in an oven proof dish.

Mix Cajun seasoning with a bit of water to make a paste and brush over the spuds (try to get into the slices). Cover with foil and cook for 30 mins at 200*. After 15 mins, add a bit of water to the bowl and continue to cook, covered.

Meanwhile, cut bacon into small squares and crumble the feta. After the 30 mins are up, remove foil and pop the bacon evenly between the slices and respray with frylight.

Pop back in the oven (no foil) and cool for a further 30 mins until cooked – 10 mins before the end, sprinkle the crumbled feta over the spuds 😋

Serve and enjoy (uses healthy extra a – 65g reduced fat/light feta)


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